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Roasted ratatouille with parsley and lemon crusted fish
Roasted ratatouille with parsley and lemon crusted fish
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulge in a vibrant Roasted Ratatouille paired with zesty Parsley & Lemon Crusted Fish by Dani Venn.
Ingredients:
  • 36.40 gm olive oil
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 1/4 tsp dried herbs (thyme, rosemary and oregano)
  • 800g canned diced tomato
  • 1 eggplant, sliced into 4cm thick slices
  • 4 – 5 yellow squash, sliced into 4cm thick slices
  • 2 red capsicums, sliced into 4cm thick slices
  • 2 zucchini, sliced into 4cm thick slices
  • 1/2 bunch parsley leaves
  • 1 lemon, zest finely grated
  • 187.50 ml dried breadcrumbs
  • Black pepper, ground, to season
  • Sea salt, to season
  • 800g firm white fish fillets, bones removed (Snapper, Flathead, Blue Eye)
Instructions:
  • Preheat your fan-forced oven to 180C.
  • In a 4-liter casserole over medium heat, sauté olive oil, onion, garlic, and dried herbs for 5 minutes. Stir in 1/3 of the diced tomato and cook for another 5 minutes.
  • Take the dish off the heat and arrange the sliced vegetables in a circular, vibrant pattern along the edge with the remaining vegetables in the center. Pour the diced tomatoes mixed with ½ cup of water over them, season with salt and pepper, and finish by drizzling with extra olive oil.
  • Roast in the oven without a cover for 20 minutes.
  • Combine parsley, lemon zest, breadcrumbs, and seasoning in a food processor; pulse until finely crumbed. Drizzle olive oil over both sides of the fish and rub it in. Place the fish on a lined baking tray and press the parsley crumb onto one side of the fillet.
  • Once the vegetables have roasted for 20 minutes, cover the dish with a lid or foil and bake for an additional 30 minutes. Place the fish in the oven when there are 20 minutes left for larger, thicker fillets (e.g. blue eye) or 15 minutes for smaller, thinner fillets (e.g. flat head fillets). Bake accordingly.
  • Serve the hot ratatouille and fish straight out of the oven.

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